I would think this would probably work IF you make 2 or 3 layers with the tiles and heat the oven at high heat up for a good 90 minutes or so before turning it down to the temperature you wish to bake at and putting the bread in. I will warn you that what I'm writing here is theory and wild speculation, as I've never tried it myself. The thermal mechanics of baking on the tiles is that the heat lost into the bread is replenished from below, and most of the internal baking comes from the contact with that nice hot tile. Without a way to replenish the heat from below, you're going to be limited to one baking cycle until you get a lot of heat back into those tiles again, and without the extra "heat sink" of tiles in there you wouldn't likely get the same results as tiles on the rack.

Worth a shot, and good luck! Let me know how it turns out if you go this route.

Why not have a couple of the tiles cut to better fit your oven rack? I have no idea where that might be done in France, but in the U.S. the home improvement store I bought the tiles from cut them for free.

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